Recipe
32 mins
8 people
American
First, toss your halved grape tomatoes with 1/4 tsp of salt in a small bowl. Set them aside for 15 minutes to let them release their juices.
In a medium bowl or jar, combine all dressing ingredients, including the 6 tbsp to 1/2 cup of grated parmesan, smoked paprika, slightly dried basil, half of the fresh minced parsley, and half of the minced onions. Whisk vigorously until the parmesan, dijon, and herbs are fully incorporated.
In a large mixing bowl, combine your tender, cooled mini bow tie pasta with the remaining half of the minced onions, the smoked paprika for the mix-ins, the pearl mozzarella, the BelGioioso marinated mozzarella, pepperocini, kalamata olives, pepperoni, salami, the remaining fresh minced parsley, and your seeded, diced cucumber.
Add the salted grape tomatoes and its juice to the large bowl. If you are not serving the salad right away, pour in only half of the dressing and save the rest. Toss thoroughly to coat everything, then cover and chill in the fridge for at least an hour.
When ready to serve, pour the reserved dressing over the pasta salad and give it a final toss to bring back all that moisture and flavor.
So good!
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